Application of Unsteady-State Heat Transfer Equations to Thermal Process ofMorcela de arrozfromMonchiqueRegion, a Portuguese Traditional Blood Sausage-Reference-Cited by-同舟云学术

Application of Unsteady-State Heat Transfer Equations to Thermal Process ofMorcela de arrozfromMonchiqueRegion, a Portuguese Traditional Blood Sausage

Published:2016-07-04 Issue:2 Volume:41 Page:e12870
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Pereira J.A.¹²,Ferreira-Dias S.³⁴,Dionísio L.²⁵,Patarata L.⁶,Matos T.J.S.³⁴

Affiliation:

1. Department of Food Engineering, Instituto Superior de Engenharia; University of Algarve; Campus da Penha, Estrada da Penha 8005-139 Faro Portugal

2. MeditBio - Centre for Mediterranean Bioresources and Food; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal

3. Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; 1349-017 Lisbon Portugal

4. LEAF - Linking Landscape, Environment, Agriculture and Food; Tapada da Ajuda; 1349-017 Lisbon Portugal

5. Department of Biological Sciences and Bioengineering, Faculdade de Ciências e Tecnologia; University of Algarve; Campus de Gambelas 8005-139 Faro Portugal

6. CECAV, Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal

Funder

FCT - Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12870/fullpdf

Reference39 articles.

1. Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurized and chilled foods;Afchain;Int. J. Food Microbiol.,2008

2. Growth and toxin profiles of Bacillus cereus isolated from different food sources;Borge;Int. J. Food Microbiol.,2001

3. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll;Byrne;Food Microbiol.,2006

4. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf life of morcilla, a typical cooked blood sausage;Cachaldora;Meat Sci.,2013

5. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project;Carlin;Int. J. Food Microbiol.,2000

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage;Food Packaging and Shelf Life;2019-06